crawfish etoufee
Ingredients:
1 lb. crawfish tails
3⁄4 to 1 c. butter
3⁄4 to 1 c. flour
Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery)
Seasoning to taste (salt, cayenne pepper and hot sauce)
4 – 6 c. water
Mama Redell teaching a class on Cajun cooking at Vermillionville